Introduction

This is a lower-everything version of a Paula Deen recipe. It's very good with hot rice and makes a lovely presentation at the table.
This is a lower-everything version of a Paula Deen recipe. It's very good with hot rice and makes a lovely presentation at the table.

Directions

Makes 4 servings

In a large skillet, heat oil over medium high heat. Add pork chops, and cook for 2 minutes per side, or until browned. Place onion evenly over pork chops. Spread mushrooms over onion.

In a small bowl, combine broth, parsley, paprika, mustard, salt and pepper. Pour broth mixture over pork chops. Cover, reduce heat and simmer 1½ hours. Stir in sour cream and cook for 3-4 minutes, or until heated through. Do not let it boil. Serve with hot rice. Garnish with additional parsley, if desired.